Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Put oil inside cups of a takoyaki grill pan. Pour batter in the cups to the full.

Add chopped octopus, red ginger, and green onion in each hole. Grill takoyaki balls, turning with a pick. When takoyaki become rounds and brown, remove them from the pan and place in a plate. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.

Dashi

INGREDIENTS:

* 4 cups water

* 1/2 cup katsuobushi (dried bonito flakes)

PREPARATION:

Put water in a pan and heat on medium heat. Just before the water boils, add katsuobushi flakes. When the water boils, stop the heat and strain the broth.

Beni syoga

INGREDIENTS:

* 2 lb fresh ginger root* 3 cups vinegar* 2 cups sugar* 2 tsps salt

PREPARATION:Wash fresh ginger root and rub off skin. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container/jar.Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. The ginger change its color to light pink. Cover the jar and store it in the refrigerator.*Makes about 2 cups